Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Find a butcher shop near you there is most likely one not to far. The good ones carry fresh prime meat. I would try to seek out a butcher or meat market before costco but thats just me.. Try Myers'meat Market Inc 600 3rd St Hanover, PA (717) 632-1684

Myers' has some great stuff for sure. I don't get out that way too often, but when I stop in there I'm never disappointed. I know we have several good meat markets within 10 miles or so, I was more wondering on how grading is handled in smaller markets that source from local farmers.

I'll make sure to ask about prime cuts next time I stop in to my local butcher.

Deker,
Westtown Meat Market in Westtown, just outside of West Chester, PA dry ages Prime Beef and it is excellent. Not Cheap, but fairly priced for Dry Aged Prime Beef. I have eaten a few steaks in my day and the best of them have come from Westtown. Ask for Jerry or Penny. Next time you are in town I will pick some up. -Doug

Meat is graded by the USDA by the marbling or fat really, i think a little of it has to do with the age also? Prime choice select etc.. A lot of the local stuff, even the grass fed or angus whatever the label is you see is really choice. It depends on what you are looking for in flavor and texture.

My Costco usually carries prime New York strips and boneless ribeye, steaks or whole. When I buy them whole I dry age them in my fridge.

You keep them for 21 to 28 days at 32-34 degrees F. and 100-85% relative humidity, with an air velocity of 0.5 to 2.5 m/sec? My fridge doesn't do that one. Time for an upgrade. All three conditions are extremely important in the proper postmortem aging of carcasses, as well as beef ribs and loins.

Yes. Seeing as how the beef looses 1% of it's moisture per day due to evaporation as it is drying out. This is in opposition to wet aging where the beef is vacuum sealed and retains its moisture as it ages preventing volume loss from drying out.

At 100% humidity one is more likely to see condensation than evaporation.
By definition evaporation doesn't readily take place at 100% relative humidity, because that is the saturation point.

This process is a function of temperature and humidity, one will see little to no evaporation of moisture at 100% humidity or 32F. Likewise one will have jerky at 0% humidity or 170F (for extended periods). The trick is to keep the rate of evaporation gradual and the temp below that at which meat will spoil (or cook).